I made
Pasta e Fagioli, or Italian Pasta & Bean Soup
again. This time I used canned great northern beans since I didn't find canned cannellini beans at our local grocery store. That change caused a major problem. The beans were not creamy or tender but hard and grainy. I simmered the soup for long enough, so I blame the beans. Did I pick an old/bad can? Are great northern beans naturally grainy?? The beans were still eatable, but not pleasant. Other than that, the soup was savory and the little tube pasta Ditalini was really good in this soup. Even without pancetta, the soup was wonderful. I guess that J didn't notice that the porky flavor was missing.
